Butternut Squash Soup II
This deep golden soup is as pretty as it is yummy. If you'd like, you can intensify the garlic flavor by adding an extra bulb. The garlic is what really flavors this soup.
2 quarts (8 servings)
3 pounds unpeeled butternut squash, halved and seeded
2 large unpeeled onions
1 small garlic bulb
1/4 cup olive oil
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
3 to 3 1/2 cups chicken or vegetable broth
1/2 cup heavy whipping cream
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
sprigs fresh thyme, optional
Preheat oven to 350°F (177°C.) Cut squash into eight large pieces. Place cut side up in a 15 x 10 x 1-inch baking pan. Cut 1/4 inch off tops of onion and garlic bulbs (the end that comes to a closed point). Place cut side up in baking pans. Brush with oil; sprinkle with thyme.
Cover tightly and bake for 1 1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm.
Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine the vegetables, broth and cream. Purée in small batches in a blender until smooth; transfer to a large saucepan. Add the parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired.
Preparation Time: 25 minutes
Bake Time: 1 1/2 hours + standing
1 serving (1 cup) equals 203 calories, 13 g fat (4 g saturated fat), 20 mg cholesterol, 510 mg sodium, 22 g carbohydrate, 6 g fiber, 3 g protein.